When I picked up a big ole back of fresh-roasted pecans at the Jack and Jill Nut Shop in downtown Nashville, Indiana, I knew exactly where they’d end up: in my butter pecan ice cream. Well, minus the many nuts I ate between the store and home, that is. Roasted pecans and creamy, delicious homemade ice cream is a dangerous combination so make a much bigger batch than you think you’ll need.
I’ve made other ice cream recipes that I’ve found on the internet. Ones that don’t use cream, or steer towards lighter ingredients. And I’ve made them and they were ok. Just ok. This right here is the real deal. You want light you shouldn’t read on. This is the kind of ice cream you enjoy and love. If you need to, go for a walk after eating a bowl. But trust me, while you’re on that walk you’ll be thinking about this butter pecan ice cream.
Butter Pecan Ice Cream
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 16 servings
- 1/3 cup chopped pecans
- 1 tablespoon unsalted butter
- 2 eggs beaten
- 1 cup brown sugar
- 1 1/2 cups half-and-half
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
Note: The day before making the ice cream place the maker bowl in your freezer to get it completely frozen.
Place the pecans and butter in a small skillet over medium heat. Stirring constantly, cook until the nuts are just browned. Remove from heat.
Place the eggs into a large bowl and whisk.
In a small saucepan combine the brown sugar and half-and-half. Stir and bring to a boil over medium-high heat. Remove from heat.
Gradually pour mixture into the eggs while whisking constantly.
Pour mixture back into the saucepan over medium heat. Stirring often, cook until the mixture thickens, coating the back of a spoon.
Remove from heat and stir in the heavy cream, vanilla and toasted pecans.
Let cool slightly then pour into your ice cream maker and process according to the maker's instructions.
Oh I know. You don’t even have to tell me. You’re thinking “What in the world are these? SpaghettiOs deviled eggs? Why!?!” Well, I don’t know why. No, they’re not really deviled eggs. But in their own way, they’re kind of cool. Hey, what kid wants to eat grandma’s boring deviled eggs? On the flip side, what kid wouldn’t want to eat eggs stuffed with SpaghettiOs?
Once you warm to the idea of SpaghettiOs deviled eggs (and you will), you can mix up the stuffing. Try RavioliOs. Or SpaghettisOs with meatballs! And there are many themed cans you can try.
I use a little egg cooker when making boiled eggs. It cooks them perfectly every single time!
Also try my homemade SpaghettiOs
SpaghettiOs Deviled Eggs
- Boiled eggs
- Freshly ground black pepper
Remove the shells from the eggs. Cut in half and remove the yokes. Reserve for another use, such as a real deviled egg!
Spoon in the SpaghettiOs. You can warm them first if you wish.
Sprinkle with pepper (or your favorite seasoning or garnish) and serve.
Gone in 60 seconds. No, not the movie. This Cheetos popcorn snack. Like that, poof. Gone. Popcorn needed Cheetos. Cheetos needed popcorn. It’s a marriage made in heaven. Perfect for a big crowd, too. Just have some napkins on hand because there are going to be some orange fingers.
There are a lot of ways to customize this snack. For your friends that like spicy foods I’d add a few good-sized pinches of cayenne pepper to the cheese powder mixture. And instead of ‘normal’ Cheetos I’d use the Flamin’ Hot flavored snacks.
You can substitute any popcorn you’d like, even pre-popped. Or microwaved. Even flavored will be fine, but you might have to cut back on the seasoned salt.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 servings
Heat oil in a popcorn maker and add the popping corn. Pop per package instructions.
Transfer popped corn to a large bowl. Sprinkle with seasoned salt and cheddar cheese powder. Stir gently to combine.
Fold in the Cheetos and serve.